Dry roast poppy seeds. First powder them and then add water to make a smooth paste. Use very little water. Marinate chicken with marination ingredients and set aside till we use it.
Add Sunsolite oil to a pan and heat till hot, sauté the whole spices in the oil for a min.
Add green chili, salt, and onions. Fry till onions become fragrant and golden evenly.
Add ginger garlic paste and sauté again till it becomes fragrant. Do not burn. Add tomatoes and fry till the Sunsolite oil begins to separate.
Add chicken and fry on a high flame for 2 to 3 mins.
Add chopped mint leaves and the rest of the chili powder and garam masala.
Add water just enough to immerse the chicken.
Cover and cook on a low flame till the chicken is fully cooked and tender.
Add the poppy seeds paste. Stir well and cook till you get the required consistency for about 3 to 5 minutes. Stir often to prevent the poppy seeds paste from sticking at the bottom. Serve Andhra chicken curry with any rice or phulka.
Ingredients
½ kg chicken
¼ tbsp. red chili powder (adjust as needed)
3 medium onions finely chopped
1 green chili slit or chopped
¾ tsp ginger garlic paste
3 tbsp Sunsolite Oil
1 tomato chopped finely
Fistful of mint leaves (finely chopped) (optional)
To make a fine paste
3 tbsp Poppy seeds or 10 cashew nuts
Marination
¾ tsp ginger garlic paste
1 tsp turmeric
Salt as needed
1 to 3 tbsp. lemon juice (adjust as needed) or curd
